Summer Raspberry Cheesecake Ice is the ultimate no-churn treat that perfectly combines sweet raspberries, creamy cheesecake, and crunchy graham cracker pieces. This refreshing summer dessert goes beyond just satisfying your sweet tooth; it brings a burst of fruity flavor into every bite. Whether you’re lounging by the pool or hosting a summer barbecue, this dessert is bound to impress your friends and family. Let’s dive into the delightful world of this creamy raspberry summer dessert.

Why You’ll Love This Summer Raspberry Cheesecake Ice

This delightful dessert is not only easy to make but also incredibly satisfying. Here are a few reasons to love it:

It’s a no-bake raspberry cheesecake ice cream, perfect for hot weather.
Made with fresh ingredients, it’s a creamy raspberry summer dessert that everyone will adore.
The combination of cream cheese and sweetened condensed milk creates a rich, smooth texture.
It’s a versatile recipe; you can easily adapt it with different fruits for a frozen fruit cheesecake variation.
Great for meal prep, you can make it ahead of time and store it for special occasions.
This refreshing raspberry cheesecake freeze can also be served as a chilled raspberry cheesecake delight.
It pairs beautifully with a variety of toppings, enhancing its flavor and presentation.
Finally, making this treat is a fun activity to do with family or friends.

Ingredients for Summer Raspberry Cheesecake Ice

Gather these items:

2 cups heavy whipping cream
1 can (14 oz) sweetened condensed milk
8 oz cream cheese, softened
1 tsp vanilla extract
1 ½ cups fresh raspberries
1 tbsp sugar
½ cup crushed graham crackers

How to Make Summer Raspberry Cheesecake Ice Step-by-Step

Step 1: In a small saucepan, combine fresh raspberries and sugar. Cook over medium heat for about 5–7 minutes until the raspberries break down and form a sauce. Let it cool completely.
Step 2: In a large mixing bowl, beat the softened cream cheese until smooth.
Step 3: Add sweetened condensed milk and vanilla extract to the cream cheese and mix until well combined.
Step 4: In a separate bowl, whip the heavy cream until stiff peaks form.
Step 5: Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Step 6: Layer half of the ice cream mixture into a loaf pan. Swirl in half of the raspberry sauce and sprinkle with half of the crushed graham crackers.
Step 7: Repeat the layers with the remaining ice cream base, raspberry sauce, and graham crackers. Swirl gently with a knife to create a marbled effect.
Step 8: Cover and freeze for at least 6 hours or overnight until firm.
Step 9: Let sit at room temperature for a few minutes before scooping and serving.

Summer Raspberry Cheesecake Ice: 8 Reasons to Indulge - Summer Raspberry Cheesecake Ice - main visual representation

Pro Tips for the Best Summer Raspberry Cheesecake Ice

Keep these in mind:

Use fresh raspberries for the best flavor.
Store leftovers in the freezer for up to one week.
For a different flavor, try adding other fruits like blueberries or strawberries.
Make sure the cream cheese is fully softened to achieve a smooth texture.

Best Ways to Serve Summer Raspberry Cheesecake Ice

Here are a few delicious serving ideas:

Top with whipped cream and extra raspberry sauce for an elegant touch.
Serve alongside a raspberry cheesecake sorbet recipe for a fruity dessert platter.
Drizzle with chocolate sauce for a decadent twist.

How to Store and Reheat Summer Raspberry Cheesecake Ice

This dessert is perfect for meal prep. Use the final instruction to store it properly; simply cover it and freeze it until you’re ready to serve. It can be stored for up to a week in the freezer, making it a convenient treat for any summer gathering.

Frequently Asked Questions About Summer Raspberry Cheesecake Ice

What’s the secret to perfect Summer Raspberry Cheesecake Ice?

The secret lies in using fresh raspberries and ensuring that your cream cheese is at room temperature. This will give you the smooth, creamy texture that is essential for a delightful dessert.

Can I make Summer Raspberry Cheesecake Ice ahead of time?

Absolutely! This dessert is perfect for making ahead of time. Just prepare it as directed and freeze it until you’re ready to enjoy it. It’s a fantastic option for parties or gatherings.

How do I avoid common mistakes with Summer Raspberry Cheesecake Ice?

To avoid common pitfalls, ensure your ingredients are at the correct temperatures, and don’t skip the chilling step. This is crucial for achieving the right consistency.

Variations of Summer Raspberry Cheesecake Ice You Can Try

If you’re looking to switch things up, consider these variations:

Try using blueberries for a summer berry cheesecake ice.
Add a swirl of lemon curd for a citrusy kick.
Incorporate crushed cookies or nuts for added texture.
Experiment with different flavored extracts, such as almond or lemon.

For more delicious recipes, check out our dessert category or try making easy cinnamon rolls for a delightful breakfast treat!

Summer Raspberry Cheesecake Ice: 8 Reasons to Indulge

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This Summer Raspberry Cheesecake Ice Cream is a no-churn dessert that combines sweet raspberries, creamy cheesecake, and crunchy graham cracker pieces for a refreshing summer treat.

Author: Robert
Prep Time: 22 minutes
Cook Time: 10 minutes
Total Time: 6 hours 22 minutes
Yield: Serves 8
Category: Dessert
Method: No-Churn
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups heavy whipping cream
1 can (14 oz) sweetened condensed milk
8 oz cream cheese, softened
1 tsp vanilla extract
1 ½ cups fresh raspberries
1 tbsp sugar
½ cup crushed graham crackers

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Instructions

In a small saucepan, combine raspberries and sugar. Cook over medium heat for about 5–7 minutes until the raspberries break down and form a sauce. Let it cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth.
Add sweetened condensed milk and vanilla extract to the cream cheese and mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Layer half of the ice cream mixture into a loaf pan. Swirl in half of the raspberry sauce and sprinkle with half of the crushed graham crackers.
Repeat the layers with the remaining ice cream base, raspberry sauce, and graham crackers. Swirl gently with a knife to create a marbled effect.
Cover and freeze for at least 6 hours or overnight until firm.
Let sit at room temperature for a few minutes before scooping and serving.